CN107136173A - Sugar-free rose technology of cake - Google Patents

Sugar-free rose technology of cake Download PDF

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Publication number
CN107136173A
CN107136173A CN201710515996.3A CN201710515996A CN107136173A CN 107136173 A CN107136173 A CN 107136173A CN 201710515996 A CN201710515996 A CN 201710515996A CN 107136173 A CN107136173 A CN 107136173A
Authority
CN
China
Prior art keywords
grams
bread
sugar
free
cake
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710515996.3A
Other languages
Chinese (zh)
Inventor
张云辉
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201710515996.3A priority Critical patent/CN107136173A/en
Publication of CN107136173A publication Critical patent/CN107136173A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

Abstract

Bread product constantly expands in the market share of China, in order to adapt to the health diet trend of the present mankind, bakes industry and constantly releases new product, such as high protein, high microsteping bread as basic food, five cereals bread, bread low in calories and sugar-free bread nutrient health bread.Sugar-free bread is mainly made with maltitol and xylitol instead of sucrose, and its products taste is fine and smooth, and heat is low, and not blood glucose increasing, and the crowd for being adapted to diabetes patient and demand of losing weight eats.

Description

Sugar-free rose technology of cake
Technical field
It is more preferable utilization of the sugar-free sugar alcohol in food the present invention relates to a kind of sugar-free rose cake production method.
Background technology
Naturally, nutrition, health, delicious food " is just promoting functional food, low energy food as the new dietary requirements of people Product move towards the important stage of 21 century food industry.The developed country such as Japan and Korea S in USA and Europe, it is total that sugarfree foods have accounted for food products market / 3rd of amount.China for sugar-free low-calorie food demand also growing day by day, wherein sugar alcohol is natural and solely with it Special functional characteristic, the application in food is increasingly extensive.
The content of the invention
Bread product constantly expands in the market share of China, in order to adapt to the health diet trend of the present mankind, bakes Industry constantly releases new product, such as high protein, high microsteping bread as basic food, five cereals bread, bread low in calories and sugar-free bread Nutrient health bread.Sugar-free bread is mainly made with maltitol and xylitol instead of sucrose, and its products taste is fine and smooth, Heat is low, and not blood glucose increasing, and the crowd for being adapted to diabetes patient and demand of losing weight eats.
Embodiment
1. 900 grams of sugar-free rose cake recipes Strong flour, 8 grams of refined salt, 35 grams of milk powder, 8 grams of yeast, coconut face powder are fitted Amount, 3 grams of bread improver.100 grams of egg, 90 grams of 500-600 grams of water of xylitol, 75 grams of butter.
2. dough is made according to the method for making of bread, be placed on chopping board proof 30 minutes or so be then split into it is each Weight is 100 grams of dough, is proofed 15 minutes or so.
3. dough is put into baking tray, proofing box, 38 DEG C -39 DEG C of temperature, 20 minutes or so time 1 hour are sent into.It will proof Complete bread spreads rose stuffing, sprinkles white sesameseed after proofing box taking-up, send baking oven to bake, 210 DEG C or so of face fire, the fire in a stove before fuel is added 200 DEG C or so.

Claims (3)

1. the present invention relates to a kind of preparation method of sugar-free rose cake, its manufacture craft is as follows：Sugar-free rose cake recipes are high 900 grams of gluten flour, 8 grams of refined salt, 35 grams of milk powder, 8 grams of yeast, coconut face powder are appropriate, 3 grams of bread improver.100 grams of egg, wood 90 grams of 500-600 grams of water of sugar alcohol, 75 grams of butter.
2. the present invention relates to a kind of preparation method of sugar-free rose cake, its manufacture craft is as follows：According to the method for making of bread Dough is made, is placed on that to proof 30 minutes or so on chopping board to be then split into each weight be 100 grams of dough, proofs 15 minutes Left and right.
3. the present invention relates to a kind of preparation method of sugar-free rose cake, its manufacture craft is as follows：Dough is put into baking tray, sent into Proofing box, 38 DEG C -39 DEG C of temperature, 20 minutes or so time 1 hour.By the bread proofed after proofing box taking-up, rose is spread Rare filling, sprinkles white sesameseed, send baking oven to bake, 210 DEG C or so of face fire, 200 DEG C or so of the fire in a stove before fuel is added.
CN201710515996.3A 2017-06-29 2017-06-29 Sugar-free rose technology of cake Pending CN107136173A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710515996.3A CN107136173A (en) 2017-06-29 2017-06-29 Sugar-free rose technology of cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710515996.3A CN107136173A (en) 2017-06-29 2017-06-29 Sugar-free rose technology of cake

Publications (1)

Publication Number Publication Date
CN107136173A true CN107136173A (en) 2017-09-08

Family

ID=59785293

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710515996.3A Pending CN107136173A (en) 2017-06-29 2017-06-29 Sugar-free rose technology of cake

Country Status (1)

Country Link
CN (1) CN107136173A (en)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105104482A (en) * 2015-09-01 2015-12-02 孟凡勤 Rose digestion-promoting cake and making method thereof
CN105875712A (en) * 2014-12-15 2016-08-24 熊家宾 Preparation method of sugar-free banana cakes
CN105875751A (en) * 2014-12-15 2016-08-24 陈沙 Preparation method of sugar-free lemon cakes
CN105875713A (en) * 2014-12-18 2016-08-24 刘存福 Making method of sugarless coconut milk bread
CN105875752A (en) * 2014-12-15 2016-08-24 陈沙 Preparation method of sugar-free pineapple cakes
CN105875753A (en) * 2014-12-15 2016-08-24 熊家宾 Preparation method of sugar-free strawberry cakes
CN105875711A (en) * 2014-12-15 2016-08-24 熊家宾 Preparation method of sugar-free chiffon cakes

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105875712A (en) * 2014-12-15 2016-08-24 熊家宾 Preparation method of sugar-free banana cakes
CN105875751A (en) * 2014-12-15 2016-08-24 陈沙 Preparation method of sugar-free lemon cakes
CN105875752A (en) * 2014-12-15 2016-08-24 陈沙 Preparation method of sugar-free pineapple cakes
CN105875753A (en) * 2014-12-15 2016-08-24 熊家宾 Preparation method of sugar-free strawberry cakes
CN105875711A (en) * 2014-12-15 2016-08-24 熊家宾 Preparation method of sugar-free chiffon cakes
CN105875713A (en) * 2014-12-18 2016-08-24 刘存福 Making method of sugarless coconut milk bread
CN105104482A (en) * 2015-09-01 2015-12-02 孟凡勤 Rose digestion-promoting cake and making method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
姝丽等: "春天吃多彩小点", 《上海调味品》 *

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Legal Events

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PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20170908

WD01 Invention patent application deemed withdrawn after publication